Funfetti Buttercreams

Remember these adorable pink and green candy sugar cookies? Well, I made yet another recipe to celebrate Sally’s Candy Addiction’s big release. The book will be here in only a few short weeks! The launch seemed a lifetime away when I finished the manuscript back in March. Oh my gosh, remember that day?? I’m a mess of emotions thinking back on it! And even more of a mess thinking about you holding it and (ahh) making recipes from it.

So many feels. Get it together, lady!

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Anyway. Let me put a little pep in your step because I know the day back to life/school/real life after a long holiday weekend is such a drag. And does this mean summer is over? The unofficial official end of summer? Could today be any more depressing? Can I ask you any more questions?*

To get you goin’ today AND to celebrate the cookbook’s release, I made rainbow filled, buttery, creamy chocolates. Today’s funfetti buttercreams are not a recipe in the book. Rather, these chocolate candies are a colorful spin off of page 54 (oooo and 57). Check them out when you get your copy. Buttercreams rule.

In case the obnoxious amount of sprinkles so far in this post doesn’t have you excited, here’s a video with the cutest music ever of my hands preparing them. Do you like how I dressed up my wrists? 💁🏼

Vanilla buttercreams were always my first choice pick in the chocolate box. Never even let my sisters have a chance. I mean, they’re essentially chocolate covered buttercream so what child can resist? Not sure if you read that just now. CHOCOLATE COVERED BUTTERCREAM. Frosting. Covered in chocolate. My teeth hurt.

The frosting-like filling inside is a shortcut version. Usually these chocolates are filled with fondant, but I prefer a shortcut. The buttercream filling inside these chocolates is thick, so it’s not really meant for spreading on a cake. I make it thick so the candies are easy to roll and dip. Though still a little sticky, the buttercream mixture is easy to work with.

Look at all the rainbow speckles!

Chilling is critical in this recipe. After you prepare the filling, it has to sit in the refrigerator until it’s workable. Much too sticky to roll into balls right after mixing– just like most cookie doughs.

Buttercream Candy Tips

I have two tips for you to create the bestest funfetti buttercreams ever.

First, you can cover the funfetti buttercreams in any kind of chocolate you like– white, milk, semi-sweet, bittersweet. Use your fave. I always choose dark semi-sweet chocolate because the filling itself is quite sweet. White or milk would make the chocolates super sweet, so keep that in mind. Make sure you use pure chocolate, not chocolate chips. Chocolate chips are not ideal for coating. I use Ghirardelli or Bakers; both brands of chocolate are sold in bars in the baking aisle.

Second, if I haven’t drilled it in your head by now– use a dipping tool for dipping! A dipping tool helps create the most attractive truffles. And we all know that pretty food tastes better. Or something like that. Please please please buy these dipping tools. You’ll use them all the time for Sally’s Candy Addiction recipes too.

Ok, one more piece of advice. Please please please have a purpose for making these. Or else you’ll be left with 60 chocolate covered frostings all to yourself that taunt you every time you open the fridge. It’s terrifying.

So have I brightened up your Tuesday? Or just ruined your diet?

Worth it.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Funfetti Buttercreams

Yield:60 candies

Prep Time:30 minutes

Total Time:1 hour

Creamy chocolate candies overloaded with sprinkles. This recipe makes a lot so it's great for bake-sales, parties, gift-giving, and freezing-- see step 7.

Special Equipment

Directions:

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy, about 2 minutes. Add the confectioners' sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. On low speed, beat in the sprinkles until just combined. The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling for the short period of time makes forming the buttercream filling a little easier.

Once chilled, remove the mixture from the refrigerator. Scoop 1 teaspoon of the buttercream mixture and roll into a ball. Slightly flatten the ball with your hands and place on the prepared baking sheet. Repeat with remaining buttercream mixture. As you are rolling, if you find the mixture is becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which will help prevent the buttercream from sticking to your hands.

Chill the buttercreams in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.

Remove buttercreams from the refrigerator and dip completely into the chocolate using a dipping tool. I like to use a spoon or fork in addition to this dipping tool to help coat the buttercream when it is submerged in the chocolate. When lifting the buttercream out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.

Place buttercreams back onto the baking sheet after you dip each one. Decorate the tops with additional sprinkles, if desired. Refrigerate buttercreams for 15 minutes or until chocolate has completely set before serving.

Make ahead tip: Layer buttercreams between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.

Recipe Notes:

Make sure you do not use nonpareil (the little balls) sprinkles; they will bleed in your filling. You can use them to decorate the tops of the candies though. I always use these rainbow sprinkles. And I love using these sprinkles!

I don't recommend using chocolate chips for the coating. Use pure chocolate. You can use semi-sweet like I do, or you can use milk chocolate, bittersweet, or white chocolate. I always use Ghirardelli or Bakers; both brands of chocolate are sold in bars in the baking aisle.

I don't recommend tempering the chocolate for these buttercreams as they taste best when stored in the refrigerator.

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64 Comments

These look yummy, and I can picture them with all sorts of seasonal-inspired jimmies on them to fit onto any holiday treat tray!

Meanwhile, I notice you used that cool dipping tool which you’ve said was invaluable while making your candy recipes. Are there any other must-have (or really-nice-to-have) tools you’d recommend for the candy recipes? I pre-ordered my book and when it arrives, I’ll likely dive right in. Amazon’s shipping speeds have been ridiculously slow getting to me lately, so if I need special tools, I want to order them stat so I have what I need to whip up the sweets. Thanks!

Love that you’re thinking and planning ahead! I list all special tools in the intro but you’re right about Amazon’s shipping lately. Definitely get a sturdy 3-qt saucepan for cooking candy to high heat. Also, a candy thermometer. Here’s the one I use and love. Also: pastry brush for brushing the sides of your saucepan while candy cooks and some Silpats (or any silicone baking mats)– I prefer silpats as the surface for pouring out toffee.

Absolutely adorable video and I am right there with you…chocolate covered buttercream? Cannot be better that. I’m the youngest of six kids and the only time my parents bought boxed chocolates was on Christmas Eve. Lots of siblings to fight off to steal the buttercreams 🙂

I’ve been looking for a no-bake recipe to send in a care package to my boyfriend (also named Kevin) in San Francisco. He’s got a sweet tooth and he’ll love these!

I love your blog and your writing. I feel like I know you and you remind me of my big sisters who Re my best friends. Can’t wait to keep reading!

Have you ever tried putting these into shaped candy molds? I was thinking of trying them in heart shaped chocolate molds by adding some melted chocolate and then pressing them into the molds and adding more chocolate on top. Or would it be easier to press them into the molds, let them set and then pop them out and dip in the chocolate? Any suggestions?

Hi Jill! I have not. But what a fun and festive idea– and I’m sure it wouldn’t be an issue. I wish I knew which way would be best. Can you test it out by doing 1 heart each way and chilling? Then figure out which worked best. If you do it, let me know how it goes!

Hi Sally! Just wanted to report back that I tried your buttercreams today and tried putting them straight into the heart molds and freezing for 30 mins. It worked okay, some broke apart so maybe freezing longer would’ve been better. I decided to roll the rest into balls since it was faster and I was making red velvet Oreo truffles with the new limited edition flavor! The buttercreams and truffles are both so yummy!!! Love all your ideas 🙂

When I make these candies (or any candy that is dipped), I am always left with a decent amount of the melted chocolate. What do you do with the excess? Is there a way to preserve it and melt it later for a future recipe? Or can you double dip the candies? I hate wasting food!

You can DOUBLE dip if you’d like! Of course! For extra chocolate goodness- to do that, just let the first layer of chocolate set completely. Then dip again. Next time you can use less chocolate. Re-melting already melted chocolate isn’t ideal. You can, however, re-temper chocolate that you’ve tempered.

Hi Sally, I love love love buttercreams and I am going to make these. I purchased the dipping tools!!!!! Yaaaaaaa! I can”t wait to try them out. I only need to buy the sprinkles. There is a bulk nation store near me. I have not been in there yet I hope they sell sprinkles in bulk!! Look out if they do! 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally